Cooking Instructions

In small skillet, sauté the onion in oil until soft, 3-4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, cheese and ham. Season to taste with salt and pepper.

3

To hollow pretzel rolls, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread and discard or save for another use.

4

Stuff 1/4 of the filling mixture into pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace cut-off end and wrap each bread with foil, leaving the foil open on top. Place stuffed breads on a baking sheet. Bake 10-15 minutes, until bread is crisp and filling is warm. Slice and serve.

Ingredients

1/2 cup (about 1/2 medium) yellow onion, julienned

1 teaspoon olive oil

1/3 cup roasted red bell peppers, cut in 1/2-inch strips

2 teaspoons fresh parsley, chopped

1/2 teaspoon fresh thyme, chopped or 1/4 teaspoon dried

2 cups (8 ounces) Wisconsin fontina cheese, shredded

1 cup smoked baked ham, diced

Salt and pepper, to taste

4 pretzel rolls (6 inches each)

Cooking Instructions

1

Heat oven to 375°F.

2

In small skillet, sauté the onion in oil until soft, 3-4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, cheese and ham. Season to taste with salt and pepper.

3

To hollow pretzel rolls, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread and discard or save for another use.

4

Stuff 1/4 of the filling mixture into pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace cut-off end and wrap each bread with foil, leaving the foil open on top. Place stuffed breads on a baking sheet. Bake 10-15 minutes, until bread is crisp and filling is warm. Slice and serve.